Thursday, August 26, 2010

SaS- Bread and Butter

Happy Thursday Seekers!  Too bad you're not sitting here with me as I type this up!  Seriously, it's a shame we don't have smell-a-puter!  Ha!  My zucchini bread is in the oven baking and it smells fantabulous!  So if you haven't already, break out your favorite bread recipes and link on up with my sissy over at the tank!  I lurve me some Thursdays!  All thanks to Brand and her SaS!   

Growing up my mom always made zucchini bread and banana nut bread.  She didn't bake that much, at least not that I can remember?  But I do remember loving her zucchini bread.  It was my favorite.  Until this summer, I had never even attempted to make zucchini bread, or any other kind of bread for that matter.  I'm not much for baking unless it comes out of a box.  Pillsbury, Duncan Hines, Betty Crocker, now that's my kind of baking!  But I came across a recipe for some zucchini bread and was dying to try it.  

About a week later I was over at my mom's house and out of the blue she asked me if I wanted some zucchini!  It was fate!  I went home that night and baked it!  Of course I totally screwed up and ended up having to bake 4 loaves instead of 2.  (I added the sugar to the dry ingredients instead of beating it in with the eggs.  So I doubled the recipe so I could beat the eggs with the sugar).  But it worked out perfectly and I ended up having a loaf for my momma (who gave me the zucchini), a loaf for Brandee's family, and 2 for mine.  We love eating to my house!  (Yes, I know that sounds funny, but we talk like that around here, get over it)!

Zucchini Bread
2 cups grated zucchini
(about 2 1/2 to 3 medium sized zucchinis)
3 eggs
1 cup vegetable oil
2 cups sugar
2 tsp vanilla extract
3 cups all-purpose flour
3 tsp ground cinnamon
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
pinch of fresh ground nutmeg

Preheat oven to 325 degrees.  This yields 2 loaves or 4 minis.  Bake 1 hour for 2 loaves (mine took about 1 hour and 20 minutes on the larger loaf) or 45 minutes for the mini loaves.  It should turn golden brown and begin to crack. 

First grate the zucchini.  I used the small side of the grater, I don't know if it really matters or not?  Set aside.

In a large mixing bowl mix dry ingredients.  Set aside.

In a medium size mixing bowl beat eggs and sugar until thick.  Add oil and vanilla, continue mixing until incorporated. 

Add zucchini and wet mixture to the dry ingredients and mix thoroughly. 

The recipe said to use parchment paper.  I didn't have any, so the MIL taught me how to use brown packaging paper.  She had a roll of it.  Apparently that's what they used back in the day before parchment paper.  Anyway, she said to spray the inside of the bread pans really well and then spray the brown packaging paper as well.  You can see by the pictures it works perfectly!  It pulls right out and peals away nice and clean!

Like most breads I love this warm with butter!  Yum-o!  I hope you enjoy this as much as all of my families did! 




adrienzgirl said...

This bread was really good! Bring me some will ya? I'll trade you for some honey white bread!! Mwah!

Thanks for Sharing!

Anonymous said...

Thats so funny I almost posted my zucchini bread recipe! And then I grabbed my banana bread recipe, and right under it was the pumpkin bread recipe. So I went with the pumpkin. I really love bread, and now Im hungry. =)

June said...

I love the idea of using the brown paper! Zucchini bread is a big favorite around here too!

Mo 'Betta said...

great minds think alike (zucchini bread) and of course, chocolate makes everything mo'betta :) I love the brown paper tip - b/c I never have parchment paper (read - to cheap to buy it) but I do have a roll of brown paper!